This Blueberry Lemon Cheesecake Icebox Cake is layers of honey graham crackers, a sweet blueberry sauce and a tangy lemon cheesecake.
For the blueberry sauce
- 12 ounces blueberries
- 3 tablespoons sugar
- 1 tablespoon flour
- 1 tablespoon lemon juice (or water)
For the cheesecake filling
- 1 cup heavy whipping cream
- ½ cup powdered sugar
- 8 ounces cream cheese, softened
- ¼ cup granulated sugar
- 1 large lemon, zested
- 1 package (14 oz) graham cracker
For the topping
- ¾ cup heavy whipping cream
- 3 tablespoons powdered sugar
- For the blueberry sauce: In a medium-sized sauce pan, combine blueberries, sugar, flour and lemon juice; stir well. Cook over medium-high heat until mixture starts to bubble, stirring often. Turn down heat and let simmer to allow the blueberries to soften.
- Cook until sauce thickens; about 10-15 minutes. Stir often so the bottom does not burn. Allow to cool for 20 minutes, refrigerate if necessary.
- For the cheesecake filling: Place the mixing bowl and whisk attachment in the freezer for 5 to 10 minutes to chill.
- Prepare the whipped cream. Pour the heavy whipping cream into the chilled bowl and use an electric mixer to beat the heavy cream on medium-high speed until the cream starts to thicken. Slowly add the powdered sugar and continue beating on high speed until stiff peaks form. Set the whipped cream aside.
- Beat the softened cream cheese until it’s completely smooth. Scrape down the sides of the bowl as needed. Next add the granulated sugar and lemon zest and continue beating until smooth.
- Finally, fold the prepared whipped cream into the cream cheese, stirring until well combined.
- To build the icebox cake, use a 9-inch by 13-inch pan and lay a piece of parchment paper on the bottom. Lay out the graham crackers to cover the bottom of the pan so there are as many large pieces as possible. For one edge, you will need to break the graham crackers apart or cut them with a serrated knife.
- Use an offset spatula and spread half of the cheesecake filling over the bottom layer of the graham crackers. You may need to use your fingers to hold the crackers together until you get this layer down.
- Then spread half the blueberry sauce over the cheesecake.
- Repeat these above steps one more time, layering the graham crackers, remaining cheesecake filling and blueberry sauce. Top with a layer of graham crackers.
- For the topping: Prepare another batch of whipped cream by placing your bowl in the freezer for 5-10 minutes. To prepare the whipped cream, pour the heavy whipping cream into the chilled bowl and use an electric mixer to beat the heavy cream on medium-high speed until the cream starts to thicken. Slowly add the powdered sugar and continue beating on high speed until stiff peaks form. Spread over the top of the graham crackers.
- Refrigerate for 3-4 hours. Garnish with any leftover berries or slices of lemon.
- Use Cool Whip to cut down on prep time
- Use a blueberry pie filling if you don’t have fresh blueberries. Frozen blueberries may be used but you might need additional flour to thicken
- Cook time is time in the refrigerator